Cajun Chicken and Sausage Jambalaya
1 pound mild smoked pork sausage, sliced 1/4-inch thick
1 1/2 pounds boneless skinless chicken thigh meat
1 large onion, diced
3 cloves minced fresh garlic
1/2 pound
tasso ham, cubed
1 teaspoon dry thyme
1 teaspoon dry basil
1 teaspoon coarsely ground black pepper
1 teaspoon white pepper
1 teaspoon red pepper flakes
2 cans (aprox 30 oz) chicken stock
1.5 cups long-grain rice
1 teaspoon freshly chopped curly parsley leaves
The most important thing is to use the right equipment and I would suggest the following: a 2-gallon cast iron Dutch oven, a high BTU gas stove, and a large stainless steel chef's spoon.
Use high heat to preheat the Dutch oven and add the sausage. Using a chef's spoon or large spoon, constantly move the sausage from the bottom of the pot. Be careful not to burn the meat.
Add the thigh meat and brown the chicken on all sides. Again use the spoon to scrape the meat from sticking and burning to the bottom of the pot. Browning the sausage and chicken meats should take 20 minutes. Be careful not to over cook the thigh meat to the point that it shreds.
Lower the heat to medium and add the onions and garlic; sauté for about 15 minutes or until the onions are very limp and "clear". Scrape the bottom of the pot to remove all the "graton". This is where the jambalaya gets its distinct brown color and taste.
Add the tasso ham, thyme, basil and black and white pepper. Simmer over low heat for 10 minutes. This will give the seasonings time to release their oils and flavors.
Add the stock and bring to a rolling boil. Add the rice, reduce the heat to medium and gently break up the rice. Using the stainless steel spoon, continue to ensure that the rice is not sticking to the bottom of the pot; this is very important!
After about 5 minutes, fold in the parsley. Continue to scrape the pot to insure that no rice sticks to the bottom. When the jambalaya returns to a boil, reduce heat to the lowest possible setting and simmer, covered, for at least 25 minutes. Do not remove the cover while the rice is steaming.
Plate Presentation:
The jambalaya is best when served directly out of the cast iron pot. While the rice is steaming, the sausage and meat will have a tendency to float to the surface of the jambalaya. Therefore, after the rice has steamed for 25 minutes, use the spoon to gently fold in the meat and seasonings into the cooked rice. This should only be done once or twice, the rice will loose a lot of heat and the rice will break apart.
Also note, that there was no salt added to the jambalaya. The herbs, tasso ham and seasonings satisfy the need for salt. Have the table set with salt shakers and a selection of hot pepper sauces.
